1. Smoked German „Black Forest“ ham with sous-vide (poached) pears with cinnamon and nutmeg, fresh mozzarella and arugula.
2. Barley salad with chorizo chips, baby spinach, orange fillets, citrus dressing and roasted pumpkin seeds.
3. Pizza-Meatza from beef meat with fresh arugula, marinated artichoke and home-made chipotle mayonnaise.
4. Duck magret with crispy skin, cleverly combined with imperial black rice, pumpkin and cherry sauce.
5. Roasted pumpkin cheesecake with Belgian chocolate and a base from crumbled oatmeal cookies.
Fish Menu
1. A trio of tarama and caviar (shrimp, salmon and black lumpfish caviar)
2. Surimi (combination of crab and shrimp) with homemade mayonnaise with lime, on a baked sweet potato base.
3. Tuna salad inside of a peach, витх а сиде of baby salads and cherry tomatoes.
4. Baked marlin fish fillet flavored with a bouquet of Italian spices, combined with Moroccan couscous and fresh vegetables.
5. Cake with two types – dark and white Belgian chocolate, finished with passion fruit puree.
Vegetarian Menu
1. Crispy polenta base with olive tapenade from three types of olives and lightly baked cherry tomatoes.
2. Trio hummus with whole grain tortilla chips – natural hummus, with roasted and smoked peppers, and with lime peel and fresh coriander.
3. Pea soup with fresh mint, basil pesto, parmigano and red peppers.
4. Black bean meatballs on soba noodles (from buckwheat), marinara sauce, fresh mint and crispy dehydrated onion.
5. Vegan cake with organic cocoa (70 percent), avocado mousse and banana.
Bulgarian Menu
1. Baked farm cow cheese in fine rinds with Bulgarian herbal honey and roasted walnuts.
2. Tomato salad with marinated roasted peppers and fresh buffalo cheese.
3. Traditional northwest “ribnik” with white fish, walnuts, mushrooms and tomatoes.
4. Traditional pork neck kavarma in a duck egg omelet and tomato base.
5. “Tikvenik”” with mashed pumpkin, cinnamon and nutmeg and alcohol rehydrated raisins.
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